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Rabbit pie
 The crisp filo pastry gives a light, elegant finish to an otherwise hearty pie that allies the savory rabbit meat with dark, plump prunes. |
 Rabbit pie |
Ranchers Eggs
Ranchers eggs, baked with vegetables and cheese, are easy to make and delicious for a simple supper, or even breakfast! This vegetable supper dish from Mexico has plenty of protein. |
 Ranchers Eggs |
Raspberries with Oats
Crunchy muesli with raisins and almonds makes a substantial partner for soft, sweet raspberries. |
 Raspberries with Oats |
Raspberry Muesli Layer
s well as being a delicious, low fat, high-fibre dessert, this recipe can also be served for a quick, healthy breakfast. |
 Raspberry Muesli Layer |
Raspberry Muffins
These American muffins are made using baking powder and low fat buttermilk, giving them a light and spongy texture. They are delicious to eat at any time of the day. |
 Raspberry Muffins |
Raspberry Passion Fruit Chinchillas
 Few desserts are so strikingly easy to make as this one: beaten egg whites and sugar baked in a dish, turned out and served with a handful of soft fruit and ready-made custard from a carton. |
 Raspberry Passion Fruit Chinchillas |
Raspberry Passion Fruit Swirls
If passion fruit is not available, this simple dessert can be made with raspberries alone. |
 Raspberry Passion Fruit Swirls |
Raspberry Sherbet
The perfect summer dessert, dark, fruity raspberry sherbet is a refreshing way to round off any meal. |
 Raspberry Sherbet |
Raspberry Vacherin
Meringue rounds filled with orange-flavoured low fat fromage frais and fresh raspberries make this a perfect dinner party dessert. |
 Raspberry Vacherin |
Ratatouille Pancakes
These pancakes are made slightly thicker than usual to hold the juicy vegetable filling. By using cooking spray, you can control the amount of fat you are using and keep it to a minimum. |
 Ratatouille Pancakes |
Red Berry Sponge Tart
When soft berry fruits are in season, try making this delicious sponge tart. |
 Red Berry Sponge Tart |
Red Fruit Philo Baskets
This elegant dessert looks very festive. It is also low in fat and needs only a fine brushing of oil before use |
 Red Fruit Philo Baskets |
Red hot Turkey with Cashews
Tender morsels of turkey, water chestnuts and bean sprouts are given a fiery Eastern flavor and a rich honey and soy dressing, which balances well with the plain rice accompaniment. |
 Red hot Turkey with Cashews |
Red mullet with leeks and tomatoes
Simply cooked with herbs and a moist filling, red mullet is a gourmet's delight. Beneath the vivid skin, the flesh is white and delicate in texture, but the flavour is surprisingly full. Choose large fish when you can, to get correspondingly bigger pieces of flesh among the plentiful bones. |
 Red mullet with leeks and tomatoes |
Red Onion and beet Soup
This beautiful vivid ruby-red soup will look stunning at any dinner party. |
 Red Onion and beet Soup |
Red Pepper and Orange Velvet Soup
A soup to delight the senses, this derives its stunning colour from red peppers, and its heady aroma and fruity flavour from orange flower water and freshly squeezed orange juice. |
 Red Pepper and Orange Velvet Soup |
Red Pepper Soup with Lime
The beautiful rich red colour of this soup makes it a very attractive starter, or light lunch. For a special dinner, toast some tiny croutons and serve sprinkled into the soup. |
 Red Pepper Soup with Lime |
Red Praline Torte
praline is a delicious crunchy caramel and nut mixture. It doesn't matter whether you use filberts or almonds - or even a mixture of the two, if you prefer. |
 Red Praline Torte |
Red Summer Tart
Broken biscuits (graham crackers) make a popular substitute for a pastry case. |
Rhubarb and date crumble
Under the oat topping, orange rind highlights the rhubarb's sharp taste, while dates add sweetness and absorb some of the plentiful juice. |
 Rhubarb and date crumble |
Rhubarb and Strawberry Compote
Tart rhubarb and sweet strawberries, simmered in orange juice, make a surprisingly successful combination of flavours, and are a refreshing way to use up a glut of fresh summer fruits. |
 Rhubarb and Strawberry Compote |
Rice, orange and walnut salad
Chopped walnuts add crunch and a rich favour to a brown rice and orange salad, while strawberries give a fragrant and unusual touch, as well as extra juiciness. |
 Rice, orange and walnut salad |
Rich Rice Pudding
This pudding comes from the Lake District in the north of England where a rich pudding of this sort was popular in the farmhouses and in the homes of the iron ore miners. Soaking the rice in milk overnight makes the pudding very rich. |
Rich Shortcrust
This short-crust is the best for pie toppings and for party food. |
Ricotta Chicken with Tomato Salsa
Pesto sauce gives a wonderfully intense flavor to this dish and reveals its deep color when the chicken breast is sliced open, while a tomato, basil and red onion salsa adds refreshing piquancy. |
 Ricotta Chicken with Tomato Salsa |
Risotto Milanese
This classic Italian side dish or starter is also useful in left-over form for stuffing vegetables etc. |
Roast chicken with a stuffing of figs, rice and th...
An unusual stuffing of sweet, moist figs, seasoned with aromatic thyme, makes traditional roast chicken a dish for a special occasion. The cooking juices are
absorbed into the rice and dried fruit. Roasting with the skin on keeps the chicken moist and brings out its fullest flavor, but take off the skin as you eat or the dish's fat content will be much higher. |
 Roast chicken with a stuffing of figs, rice and thyme |
Roast duckling with lime sauce
The thick skin keeps the duckling moist during cooking, but should not be eaten. It is high in fat and would increase the calorie count. |
 Roast duckling with lime sauce |
Roast Leg of Venison
The marinade for this recipe forms the base for a deliciously tangy, slightly sweet sauce which complements perfectly the richness of roasted venison. |
 Roast Leg of Venison |
Roast New Potatoes with Rosemary
Tiny, tender new potatoes, delicately scented with lemon and flavoured with fresh rosemary, are roasted to glowing, golden perfection in this simple, tasty dish that takes very little time to prepare. |
 Roast New Potatoes with Rosemary |
Roast Partridges in Marmalade Sauce
Simple roast partridges with their subtle, delicate flavour are partnered here with a deliciously unusual, fruity sauce made from a blend of sweet, thick-cut orange marmalade and white wine. |
 Roast Partridges in Marmalade Sauce |
Roast pheasant with prunes
Rosemary and juniper berries inside the pheasants give the meat a savoury bitterness with a hint of gin, which is sweetened by the juicy prunes. |
 Roast pheasant with prunes |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
Roast Turkey
Serve this classic Christmas roast with stuffing balls, bacon rolls, roast potatoes, Brussels sprouts and gravy. |
Roasted Mediterranean Vegetables
For a really colourful dish, try these vegetables roasted in olive oil with garlic and rosemary. The flavour is wonderfully intense. |
 Roasted Mediterranean Vegetables |
Roasted Pepper Salad
This colourful salad is very easy and can be made up to a day in advance, as the sharp-sweet dressing mingles with the mild pepper flavours. |
 Roasted Pepper Salad |
Roll Mops
No need to buy pickled Bloaters from a delicatessen when you can make them at home. They will keep for 5-6 weeks and will provide a ready salad when you do not feel like cooking. |
 Roll Mops |
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